Play Live Radio
Next Up:
0:00
0:00
Available On Air Stations
Arts & Culture

FIELD TRIP WITH CURTIS STONE: Season 2

Curtis Stone meets up with local spearfisherman Justin Lee for some diving off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish for a Hawaiian style barbecue with Justin’s family.
Courtesy of American Public Television
Curtis Stone meets up with local spearfisherman Justin Lee for some diving off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish for a Hawaiian style barbecue with Justin’s family.

Airs Saturdays, Feb. 13 - May 1, 2021 at 1 p.m. on KPBS TV

On Season 2 of FIELD TRIP WITH CURTIS STONE, chef Curtis Stone heads back out to journey the world for culinary inspiration, looking to recreate the spirit and passion of these destinations at his Michelin-starred restaurant, Maude, in Beverly Hills.

This season, Curtis meets the most important butcher in Rome, dives for lobsters off the coast of Australia, and gathers indigenous ingredients from the jungles and waters of Hawaii.

There is no food too foreign – or adventure too wild – that Curtis won't try in order to find the newest and most exotic flavors to bring to the table.

FIELD TRIP Sneak Peek - South Australia

EPISODE GUIDE:

Episode 1: “South Australia” premieres Saturday, Feb. 13, at 1 p.m. on KPBS TV - Curtis meets the Mad Hatter of South Australia's winemaking, learns the rigors of sheep shearing, and forages with Chef Jock Zonfrillo of Orana and the indigenous adviser to the restaurant.

Curtis Stone learns the rigors of sheep shearing in South Australia.
Courtesy of American Public Television
Curtis Stone learns the rigors of sheep shearing in South Australia.

Episode 2: "Rome" premieres Saturday, Feb. 20 at 1 p.m. on KPBS TV - Curtis journeys to the heart of Rome where he entrenches himself with the locals to experience the cuisine of the Roman residents. He starts his travels visiting a local butcher who specializes in organ meats and meets a former chef turned pizzamaker. He tastes the flavors of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called Coratella.

Curtis Stone starts his travels to Rome by visiting a local butcher who specializes in organ meats and meets a former chef turned pizzamaker.
Courtesy of American Public Television
Curtis Stone starts his travels to Rome by visiting a local butcher who specializes in organ meats and meets a former chef turned pizzamaker.

Episode 3: "New South Wales" premieres Saturday, March 27 at 1 p.m. on KPBS TV - Curtis visits his old stomping grounds in his native country of Australia where he begins his journey at the Yerrabinga Rooftop Farm and is treated to a traditional Aboriginal dance. At dusk, Curtis and Chef Mark LaBrooy of Three Blue Ducks dive for lobsters and enjoy a seaside dinner. And Curtis climbs the trees at a tropical fruit farm where he tastes flavors he’s never experienced.

At dusk, Curtis Stone and Chef Mark LaBrooy of Three Blue Ducks dive for lobsters and enjoy a seaside dinner.
Courtesy of DestinationNSW / American Public Television
At dusk, Curtis Stone and Chef Mark LaBrooy of Three Blue Ducks dive for lobsters and enjoy a seaside dinner.

Episode 4: "Sonoma" premieres Saturday, Saturday, April 3 at 1 p.m. on KPBS TV - Curtis starts his adventure in California high above the vineyards of Sonoma in a hot air balloon while tasting wine with his team from Maude. On the ground, he takes a visit to Littorai where he and his sommelier, Ben, assist at the sorting table during harvest. Next Curtis heads out to sea with an all-female crew who fishes for salmon where they filet the wild-caught fish. And later, Curtis discovers the secrets of the three-star Michelin restaurant, SingleThread with Chef Kyle Connaughton before visiting the father-daughter team at the Liberty Duck Farm.

Curtis Stone discovers the secrets of the three-star Michelin restaurant, SingleThread with Chef Kyle Connaughton.
Courtesy of American Public Television
Curtis Stone discovers the secrets of the three-star Michelin restaurant, SingleThread with Chef Kyle Connaughton.

Episode 5: "Victoria" premieres Saturday, April 10 at 1 p.m. on KPBS TV - Curtis heads to his hometown of Melbourne with his brother Luke to visit old friends and taste new culinary creations. Their first stop is to Kate Reid of Lune Bakery who has taken croissant making to a whole new level. Later, Curtis heads to the Attica kitchen with Chef Ben Shewry to cook with indigenous Australian ingredients, like kangaroo. Curtis and Luke visit one of Maude’s producers of exquisite olive oil and then jet to Blackmore Farms to barbecue on the open range with authentic, Wagyu beef. But Curtis can’t return to LA without visiting with some of his buddies who are throwing a traditional Greek barbecue with octopus, lamb, and dancing.

Curtis Stone heads to his hometown of Melbourne with his brother Luke to visit old friends and taste new culinary creations.
Courtesy of American Public Television
Curtis Stone heads to his hometown of Melbourne with his brother Luke to visit old friends and taste new culinary creations.

Episode 6: "Hawai’i" premieres Saturday, April 17 at 1 p.m. on KPBS TV - Curtis meets up with local spearfisherman Justin Lee for some diving off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish for a Hawaiian style barbecue with Justin’s family. There, he learns the art of making poke with a master. And later, Curtis discovers the islands have their own special cowboys known as Paniolos who teach him how to learn to rope and hunt.

Curtis Stone meets up with local spearfisherman Justin Lee for some diving off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish for a Hawaiian style barbecue with Justin’s family.
Courtesy of American Public Television
Curtis Stone meets up with local spearfisherman Justin Lee for some diving off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish for a Hawaiian style barbecue with Justin’s family.

Episode 7: "Up Country, Down Under" premieres Saturday, April 24 at 1 p.m. on KPBS TV - We revisit the countries where Curtis journeyed this season revealing the food and adventures in never seen footage. While in New South Wales, Curtis discovers Caribbean rum made from Australian sugar cane. In Victoria, Curtis takes a stroll through an extraordinary sculpture garden on Mornington Peninsula. Later, things get edgy when Curtis takes on knife making. To end his adventure, Curtis meets up with Maggie Beer at her farm where they chase pheasants and cook a family style meal.

In Victoria, Curtis Stone takes a stroll through an extraordinary sculpture garden on Mornington Peninsula.
Courtesy of American Public Television
In Victoria, Curtis Stone takes a stroll through an extraordinary sculpture garden on Mornington Peninsula.

Episode 8: "Maui" premieres Saturday, May 1 at 1 p.m. on KPBS TV - Curtis heads to Maui to explore the local cuisine. Starting with a visit to a taro root farm, Curtis learns to make poi. While on an early morning boar hunt, locals explain that wild boar are considered invasive species to the Islands. Curtis sets out to sea with famed chef, Isaac Bancanco, to make lau lau. And Curtis can’t resist a trip to the beach where he meets some local surfers and lunches on their favorite grinds before trying his hand at surfboard making.

Curtis heads to Maui to explore the local cuisine.
Courtesy of American Public Television
Curtis heads to Maui to explore the local cuisine.

Curtis Stone is on Facebook

Distributed by American Public Television.